A delightful twist on a classic bake, combining savory chicken, creamy cheese, and cornbread for a comforting meal.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking and the perfect texture.
Grease a 9 x 13-inch baking dish with butter or cooking spray.
Greasing the dish prevents sticking and makes cleanup easier.
Melt the butter in a skillet over medium heat.
Use unsalted butter to control the saltiness of the dish.
Add the chopped onion and minced garlic to the skillet and sauté until tender.
Stir frequently to avoid burning the garlic.
In a mixing bowl, combine the corn, eggs, salt, and pepper. Mix well.
Ensure the eggs are fully incorporated for a consistent mixture.
Add the sautéed onion and garlic to the bowl and stir to combine.
Let the onion mixture cool slightly before adding to avoid cooking the eggs.
Fold in the shredded chicken, green chilies, mushrooms, and sour cream.
Gently fold to maintain the texture of the ingredients.
Pour the mixture into the greased baking dish and spread evenly.
Smooth the top for even baking.
Sprinkle the shredded cheese evenly over the top.
Cover the entire surface for a golden, cheesy crust.
Bake in the preheated oven for 35-40 minutes, or until the edges are golden and the center is set.
Check doneness by inserting a toothpick into the center; it should come out clean.
Let the casserole cool for 5 minutes before serving.
Cooling allows the casserole to set and makes serving easier.
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